Low Carb Traditional Russian Kvass
Discover a delightful, keto-friendly twist on a centuries-old beverage with this Low Carb Traditional Russian Kvass recipe! Combining the rich, malty flavor of kvass with modern low-carb ingredients like keto-friendly bread and erythritol, this fermented drink is perfect for those looking to enjoy the tangy refreshment of this iconic Slavic staple while keeping carbs in check. The recipe uses simple fermentation techniques, allowing you to create a lightly fizzy, mildly sweet beverage that’s perfect for hot summer days or pairing with hearty meals. Optional additions like unsweetened raisins and fresh mint leaves add depth of flavor and a touch of authenticity. With just 15 minutes of preparation and a little patience for fermentation, you'll be rewarded with a healthy, low-carb kvass that’s as satisfying as it is unique. Try this refreshing, gut-friendly beverage today!
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Ingredients
- 200 grams Low-carb bread (e.g., keto-friendly rye or almond flour bread)
- 2 liters Filtered water
- 50 grams Erythritol (or monk fruit sweetener)
- 10 grams Unsweetened raisins or dried currants (optional, for natural fermentation starter)
- 1 teaspoon Active dry yeast
- 5 leaves Fresh mint leaves (optional, for flavor)
Directions
Step 1
1. Preheat the oven to 150°C (300°F). Slice the low-carb bread into small cubes or strips.
Step 2
2. Spread the bread pieces on a baking sheet and toast them in the oven for 10-15 minutes, or until they are golden brown and crisp. Remove from the oven and allow to cool.
Step 3
3. In a large pot, bring 2 liters of filtered water to a gentle simmer. Remove the pot from heat and allow the water to cool to lukewarm (below 40°C or 104°F).
Step 4
4. Add the toasted bread cubes to the lukewarm water. Stir well, cover the pot, and allow the mixture to steep for 1-2 hours.
Step 5
5. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean jar or fermenting vessel, discarding the bread solids.
Step 6
6. Stir in the erythritol (or monk fruit sweetener) until fully dissolved. If using, add the unsweetened raisins or dried currants for natural fermentation and flavor.
Step 7
7. In a small bowl, dissolve the active dry yeast in 2-3 tablespoons of lukewarm water. Let it sit for 5-10 minutes until frothy, then stir it into the strained liquid.
Step 8
8. Add the fresh mint leaves, if desired, for an aromatic touch. Cover the fermenting vessel loosely with a lid or a clean cloth to allow gasses to escape.
Step 9
9. Let the kvass ferment at room temperature for 24-48 hours, depending on the desired level of carbonation and tanginess. Taste periodically to monitor the flavor development.
Step 10
10. Once fermented to your liking, strain out the raisins, mint leaves, or other solids. Transfer the kvass into bottles with tight-fitting lids for secondary fermentation (optional) to enhance carbonation.
Step 11
11. Place the bottles in the refrigerator to chill and stop fermentation. Serve cold, and enjoy this keto-friendly take on traditional Russian kvass!
Nutrition Facts
| Serving size | (2265.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 643.1 |
| Total Fat 40.2g | 0% |
| Saturated Fat 6.7g | 0% |
| Cholesterol 66.7mg | 0% |
| Sodium 1003.1mg | 0% |
| Total Carbohydrate 72.7g | 0% |
| Dietary Fiber 14.5g | 0% |
| Total Sugars 5.9g | |
| Protein 28.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 343.2mg | 0% |
| Iron 3.8mg | 0% |
| Potassium 480.2mg | 0% |
Source of Calories